Gluconic acid + continuous brewing.

[Guest guest]

Is it really true that continuous brewing contains more helpful acids than

traditional brewing method?

I know that Rossin made some sort of research showing how the helpful

acids do not form until the 21-30 days of fermentation.

But to brew that long with the traditional method would produce vinegar.

10 days of brewing where I am produce vinegar! ewww ewwww

I am considering continuous brewing but I don't find any proof that it will

actually produce more of the healthful compounds and acids found brewing 30

days.

-Age